It’s was a tradition in my family to make homemade ice cream on summer weekends. Some of my fondest early memories are sitting on top of a paper ice bag draped over an old wooden green ice cream maker as one of the uncles or dad cranked it. I regrettably let that generation slip away without getting the ice cream recipe mom used. That’s what I hope to find here. The ice cream was a custard base I believe heavy in, cream, sugar and eggs. I remember so many different flavors. Naturally with peach trees and pecan trees in the yard we had peach and butter pecan ice cream. My aunt made a decadent banana nut ice cream from ripe bananas and grape nuts cereal, it was amazing. If I can get an old fashion plain vanilla recipe from the pit I can adapt it from there. How about sharing grandmother's recipe.
-
-
I can’t help you much but I know Culver’s ice cream uses a custard base so searching for copycat Culver’s ice cream recipes might be a good starting point. -
My wife’s grandmother made ice cream very similar to what you describe. I asked her if she happened to have the recipe and she doesn’t. But if we happen to get it, I’ll let you know.
Thinking about, makes me want some of that goodness!Comment
-
I don't know what happened to my Mom's custard ice cream recipe. We had a blue fiberglass (or plastic of some kind) hand-crank ice cream maker.Comment
-
I know my family recipe by heart, that we've been using since the late 60's at least. Let me type it up here.
Homemade Vanilla Ice Cream - 4 quart recipe- 4 eggs, beaten (I now use egg beaters from a carton, so that salmonella isn't a concern)
- 1 can Eagle's Brand sweetened condensed milk
- 1 dash salt
- 1 teaspoon vanilla extract
- 2 1/2 cups granulated sugar
- 1 quart heavy (whipping) cream (this is *MY* addition to the family recipe about 5 years ago - you can make it without it if you prefer, just use more milk)
- Whole milk as needed
Not sure that is along the lines of what you are looking for, but it is a no-cook recipe. I am betting a custard style will at least heat up and pasteurize the mixture. We never did that as a kid, but about 15 years ago, both my parents and I started using Egg Beaters in place of the eggs in the above recipe.
I altered it myself to use the heavy cream, as I feel it makes it much richer and creamier. My parents just make it with milk, and it tends to freeze more icy if you put it in the freezer overnight.
EDIT:
Variations- Chocolate Ice Cream: Drop sugar to 2 cups, and add a can of Hershey's chocolate syrup. I no longer see those cans, so just add 16 ounces from one of the squirt bottles.
- Fruited Ice Cream: Add your chopped up peaches, strawberries, etc to the churn before topping up with milk.
Last edited by jfmorris; July 16, 2024, 05:57 AM.Comment
-
I was going to contact my brother, who has my mom's old hand crank, and a newer electric one. He is the ice cream maker for family things, and I'm sure he has her old recipe. Never mind, this seems almost exactly the same, she used Eagle Brand milk a lot. (We also mixed it with snow, for "snow cream.") I don't recall ever having heavy cream in the house, I'm sure she just used milk, but otherwise same. We threw in strawberries, peaches, whatever we had, and took turns cranking out on the porch. -
acorgihouse my parents never had the cream either. Just the Eagle's Brand and the milk. We had a hand crank when I was a kid, but it died or rusted through I am sure decades ago. My parents gave me their last electric churn, so I have a 4-qt and 5-qt here at the moment. On the 4th I made the above vanilla (5 quarts) and a dairy free orange sherbet (using coconut milk) in the 4-qt churn, for a daughter who is off dairy for her 11 month old baby.
-
I have a couple of old cookbooks with a custard recipe for ice cream.
From River Road Recipes (Second Helping)
From Good Housekeeping
Comment
-
I have memories of homemade ice cream, too. We didn’t make it at home, but I had an aunt who did. My strongest memoirs are less about the ice cream and more about my impatience to get it churned. Cranking it faster didn’t seem to make it churn any faster.
But, I have some fond memories of the soft serve custard ice cream at our small amusement park. An ice cream custard place opened up here in Dallas, but the custard didn’t come close to my memory of the rich custard ice cream of my childhood. What a disappointment!Comment
-
Same memories when I was little back in the early and mid 60's. We lived in central Alabama and traveled back to my mothers home in Georgia where we always filled as much trunk as possible with fresh peaches. Chipping the blocks of ice, adding the salt, and cranking away were part of the job. Mom would cook up the custard.
Once the ice cream was ready, my brother and I got to lick the paddles. What a treat.Comment
-
Just in case there's anyone on here unfamiliar with the hardware for making ice cream back when:
Comment
-
That's what my grandfather used to churn our ice cream with. My grandmother made vanilla custard and he would sit in our carport on a low brick wall border and turn the crank. That was more exciting to me than a trip to Six Flags at that time. Great memories. -
Ours was more of a fiberglass, like an old cooler, really. Sort of a mottled blue. I'm reasonably certain my brother has it still squirreled somewhere in his garage.
-
Just checked, there are several of the vintage ice cream makers on eBay in good condition. I may have to get one. My grandkids need that experience.Comment
-
Comment
-
Comment
-
I stumbled upon something interesting, to me anyway. I have a reprint of the Original Boston Cooking School Cook Book 1896, and I found an instruction booklet on EBAY for a Sears electric ice cream freezer (I was thinking maybe Mom used the recipe from the booklet that came with the old freezer). After reading both, I was like 'wait a minute,' the two recipes are almost identical, and theyboth say to add the flavoring and 'thin cream' after it cools and to strain. Both say that it might look curdled, but that disappears as it freezes.
I seem to remember my Mom cooking the custard and getting some lumps in it. I can't remember if she strained it, I don't think she did because think I remember some lumps in the ice cream.
The Sears recipe gave the option to use half and half or just egg yolks.
The Boston recipe called for 2 cups milk scalded.
'
Comment
-
Awe shucks, I don't know how smart I am, but I was curious about the recipe my Mom used. I think if she had strained that custard, we would have had better ice cream.
The cream is added last in all of the recipes, but it makes sense to me to add it after the cooked custard cools down. I don't remember her doing that either, but it was a long time ago.
Looking forward to what you come up with and how it turns out.
Comment